Training summary:

This qualification is ideal for anyone working in the retail industry, or those about to start work in the retail industry, where dealing with food is a part of their role. Learners gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation and handling of food.

The Highfield Level 2 Award in Food Safety for Retail (RQF) is accredited and has been developed to protect customers, brand reputation and profits.

Training objectives:

The objective of this qualification is to prepare learners for employment as a food handler working in a retail environment, or to support a role in the workplace.

Learners gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation and handling of food. Its topics are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.

Who should attend this course:

• All Food retail Handlers.
• Food Storekeepers.
• Food Handlers.
• Bar/ Restaurant Waiters.
• Food Packing Employees.
• Health & Care Employees.
• Food receiving Employees.
• Food Market Attendants.    

The course content:

1. Understand how individuals can take personal responsibility for food safety
2. Understand the importance of food handlers keeping themselves clean and hygienic
3. Understand the importance of keeping work areas clean and hygienic
4. Identify the importance of keeping food products safe

You will learn: how to :

1.1 Identify the importance of food safety procedures, safe food handling and avoiding unsafe behaviour

1.2 Identify how to report food safety hazards, infestations and food spoilage

1.3 Recognise key legal responsibilities of food handlers

2.1 Recognise the importance of personal hygiene in food safety including their role in reducing the risk of contamination

2.2 Identify effective personal hygiene practices relating to protective clothing, hand washing, personal illness, cuts, wounds, food handling practices

3.1 Know how to keep the work area and equipment clean and tidy, by following procedures relating to cleaning methods, safe use of chemicals, storage of cleaning chemicals

3.2 Know the importance of safe waste disposal

3.3 Identify the importance of pest control

4.1 Identify main risks to food safety from contamination and cross-contamination from microbial, chemical, physical and allergenic hazards

4.2 Identify safe food handling and temperature control practices for delivery, storage, date marking and stock rotation

4.3 Identify safe food handling and temperature control practices for preparing, re-stocking, picking and transporting food for home delivery 

4.4 Know how to deal with food spoilage including recognition and reporting

Course duration:

6 hrs., per day including coffee break.

How this course is delivered:

Demonstration, Discussions, case study & Quiz